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Botsy’s Lilikoi Butter



UncleBotsy'sLogo1.5 cups fresh lilikoi juice

2 cups brown sugar

4 well beaten eggs (till frothy)

1 stick of butter, melted


In a quart-size pot, combine the sugar with the well-beaten eggs (the Braun hand mixer works especially well for this). Stir with a wooden spoon until the sugar is completely blended with the eggs. Turn stovetop heat to medium and slowly pour the lilikoi juice into the blend of sugar and eggs, stirring gently. Slowly add the melted butter, continuing to stir. Bring to a low boil, then reduce to medium heat, stirring for five to 10 minutes. After 10 minutes, lower the heat to simmer, stirring occasionally till the ingredients reach a thick, syrupy consistency (we usually let it simmer another half hour).


Boil water to sterilize 8-ounce jars. Pour the water into the bottles and their tops, then dry upside down. Pour the lilikoi butter directly from the stove into the jars, filling them to the top, then screw on the tops while the butter is hot so each jar will vacuum pack itself. Let sit overnight, then refrigerate. The sealed butter is safe at room temperature until opened, but we prefer the consistency that is reached at a refrigerated coolness, even if we haven’t cracked the seal.


_UncleBotsyTikiLogoBotsy has never made his butter from lilikoi concentrate, because he has his own vines, which provide fruit all year round. That won’t work in Michigan in the dead of winter, so frozen concentrate will probably work fine. If you have fresh lilikoi, they have to be cut in half, spooning out the seeds and what little juice there is into a strainer, pressing the juice through with a large spoon. It takes about 50 lilikoi for 1.5 cups of juice. This is the time-consuming part of the process.


_UncleBotsyTikiLogoBotsy’s lilikoi butter goes really well on toast. He likes sourdough English muffins, well toasted, with a layer of peanut butter topped with the lilikoi butter. You can get really carried away and add sliced bananas if you aren’t on a diet. Sheez, if you’re on a diet, you better skip this recipe completely. We took a jar to former Star-Bulletin editor Barbara Morgan and she proclaimed it “more addicting than crack cocaine.” Needless to say, Ms. Morgan was speaking analogically.


MAHALO: This lilikoi butter recipe was given to Botsy by Joyce and Rufus Sonognini, who live on a small goat farm outside Hilo. Now Botsy is condemned to a lifetime of making lilikoi butter for the Sonognini’s grandkids, Kaden and Koaia, who live in Kailua and always ask Uncle Botsy, “Where’s the lilikoi butter you promised us last month?”


19 Responses to “Botsy’s Lilikoi Butter”

  1. Laurie

    thank you for the recipe! of course in Colorado, I have to use the concentrate…do you think it would be a 1:1 exchange….1 1/2 cups of fresh juice to 1 1/2 cups of concentrate? Mahalo

  2. Judith

    I live in Alaska and have access to frozen lilikoi pulp (Goya brand) at our local Asian stores. This morning I made this wonderful butter while listening to Island Style, our local Hawaiian station.
    Can’t tell you how much I enjoyed this experience. The butter is absolutely ono!

  3. Brett Uprichard

    So glad the lilikoi butter has made a hit in one of our favorite states—Alaska!

  4. Judith

    Here is an update on the yummy lilikoi butter recipe: I teach culinary arts at UAA and included this recipe in my menu for International Coking. It was the first time I tried a preserve with students and sent them all home packing a jar! Big hit.
    A few days later I roasted some cornish game hens in the oven with some jerk spice. about 15 minutes before they were done I brushed with the lilikoi butter a couple of times. Wow! Delicious! This is darn good stuff!
    Alaska loves Hawaii!

  5. Brett Uprichard

    Hawaii loves Alaska! Especially Alaska salmon with furikake.
    We are SOOO glad our lilikoi butter was a hit.

  6. Ka iwi ʻōlelo

    This is so ONO! (Delicious).
    Thank you for this recipe. So many recipes called for 4 cups of sugar, which I thought would be too much. Glad I found this recipe. It was perfect. FYI-It did not take 50 lilikoʻi to get 1-1/2 cups of juice. Maybe 20.

  7. rossinhawaii

    We used it to make a glaze for our Easter Ham. We left some of the seeds in by the way; they are crunchy and delicious (though my son doesn’t like it-everyone else did).

    • Winona

      Aloha Ross, Thank you for sharing. Sounds delicious. Lilikoi butter is such a special treat. Our local baker has a lilikoi cheesecake – very good.

  8. Darcy

    I just bought small 12 ounce mason jars. Do I have to use standard canning for this recipe or like you said just pour hot water over lids and jars and that’s it?! Can’t wait to make this!

  9. Brett A. Uprichard

    Just sterilize the jars and lids with boiling hot water. Hope you enjoy!

  10. Dian

    I am getting ready to make this. I made a different one before and was afraid of spoilage, so put it in fridge when down. I’m going got make yours today from the liliko my neighbor gave me. Plus your recipe has less sugar. Thank you…

  11. Brett Uprichard

    We’ve never tried it, but it should work with perhaps a bit of experimentation on the proportions.

  12. p. claire

    i am curious about the end stage. i was wondering if putting the jars, sealed, in a canning bath will “cook” it too much. i am worried about spoiling. but you say the jars will vacuum seal themselves? i have done canning before, but always finished with a bath. thanks

  13. Brett Uprichard

    Yes, the jars will vacuum seal themselves. I usually put the lilikoi butter in the refrigerator after it has cooled down, so that way there is no possibility of spoiling—and it tastes delicious cold or warm!

  14. Shelley

    I have made Lilikoi Butter using the puree lots of times. I use the lilikoi puree by a company called Da Vine Foods. They are from the Big Island of Hawaii and their web site says it is 100% pure with no water or sugar added.

  15. Brett Uprichard

    Mahalo for the great tip, Shelley! We’ll give it a try.


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